“Scratch-made biscuits are always a treat. These are my favorite to serve on St. Patrick’s Day but I love to make these for weekend brunches, too!” 👩🏻🍳👩🏻🍳👩🏻🍳
Preheat Oven:
Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper or lightly grease it.
Mix Dry Ingredients:
In a large bowl, whisk together the flour, baking powder, sugar, and salt.
Cut in Butter:
Add the cold butter cubes to the dry mixture. Use a pastry cutter or your fingertips to cut the butter into the flour until the mixture resembles coarse crumbs. It’s okay to have small, pea-sized chunks of butter in there.
Add Wet Ingredients:
Stir in the buttermilk, shredded cheddar, and scallions. Mix just until the dough begins to come together (don’t overmix).
Form Biscuits:
Turn the dough out onto a lightly floured surface. Knead it once or twice just to bring it together (again, don’t overwork it). Pat the dough into a rectangle about 1-inch thick. Using a biscuit cutter, round cutter, or even a glass, cut out biscuits.
Prepare Egg Wash:
In a small bowl, whisk together the egg and cold water to create an egg wash.
Brush Biscuits:
Place the biscuits on the prepared baking sheet and brush the tops with the egg wash for a shiny, golden finish.
Bake:
Bake for 15-20 minutes, or until the biscuits are golden brown and puffed up.
Serve:
Serve warm, with a little butter on the side. Perfect for breakfast, brunch, or as a savory snack.